Cajun Halloumi Wraps
with Wedges and Sweet Chilli
- Milk
- Mustard
- Sulphites
- Cereals containing gluten
- Celery
- May contain traces of allergens
Our Cajun Halloumi Wraps are a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
450
Potatoes
250
Halloumi
(Contains: Milk)
1
Green Pepper
(May contain traces of: Celery)
32
Sweet Chilli Sauce
1
Cajun Blackening
(Contains: Mustard)
15
Cider Vinegar
(Contains: Sulphites)
20
Wild Rocket
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
Not included in your delivery
1
Olive Oil
2
Mayonnaise
1
Sugar for the Dressing
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut it into slices (3 per person). Place them into a small bowl of cold water and leave to soak. Halve the pepper and discard the core and seeds. Slice into thin strips. In a small bowl, combine the sweet chilli sauce and mayonnaise (see ingredients for amount). Set aside.
Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper and fry, stirring, until softened, 3-4 mins. Transfer to a plate and cover with foil to keep warm. Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Once the pan is hot, add the halloumi and Cajun blackening. Stir to coat, then fry until golden, 2-3 mins each side.
Whilst the halloumi fries, pop the cider vinegar, sugar and olive oil for the dressing (see ingredients for both amounts) into a bowl and mix together to make your dressing. Add the rocket and toss to coat. Pop the tortillas onto a baking tray and place on the middle shelf of your oven to warm through, 1-2 mins.
Once golden, remove the halloumi from the pan and cut each slice in half. Pop the warmed tortillas (3 per person) onto your plates and spread a spoonful of sweet chilli mayo over each. Top with the rocket salad, cooked peppers and halloumi fingers (2 per wrap). Serve with the wedges alongside. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Cajun-spiced halloumi, though some found the seasoning overpowering; the sweet chilli mayo received mixed reviews.
- Ease of prep: Quick and simple to make, with several mentioning it was perfect for a weeknight dinner.
- Suggestions: Consider adding more vegetables to the wraps, such as tomatoes or avocado, for extra flavour and nutrition.
- Portions: Some felt the wraps needed more filling; others found the meal satisfying, especially with the potato wedges.
- Texture: A few noted the halloumi could be chewy; try slicing it thinner or cooking it slightly longer for a better texture.
